Here's some of the food I plan on making for the Superbowl today.
First I am going to make...
Boilermaker Tailgate Chili
4 pounds ground beef chuck
2 pounds bulk Italian sausage
6 (15 ounce) cans chili beans, drained
2 (15 ounce) cans chili beans in spicy sauce
4 (28 ounce) cans diced tomatoes with juice
2 (6 ounce) cans tomato paste
2 large yellow onion, chopped
6 stalks celery, chopped
2 green bell pepper, seeded and chopped
2 red bell pepper, seeded and chopped
4 green chile peppers, seeded and chopped
2 tablespoons bacon bits
8 cubes beef bouillon
1 cup beer
1/2 cup chili powder
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
2 tablespoons dried oregano
1 tablespoon and 1 teaspoon ground cumin
1 tablespoon and 1 teaspoon hot pepper sauce (e.g. Tabasco™)
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons white sugar
2 (10.5 ounce) bags corn chips such as Fritos®
2 (8 ounce) packages shredded Cheddar cheese
Directions
(NOTE: Recipe directions are for the original serving size of 12.)
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
I love this recipe. I have been making it for years, I usually leave out the hot pepper sauce though,
I did end up leaving out the sauce and the beer because I didn't have any.
I also was thinking of making these...
Restaurant-Style Buffalo Chicken Wings
Makes 25 servings
2-1/2 cups all-purpose flour
1-1/4 teaspoons paprika
1-1/4 teaspoons cayenne pepper
1-1/4 teaspoons salt
50 chicken wings
oil for deep frying
1-1/4 cups butter
1-1/4 cups hot sauce
5 dashes ground black pepper
5 dashes garlic powder
Directions
NOTE: Recipe directions are for the original serving size of 5.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
I haven't tried to make these yet but they sound good.
I also made some potato skins and sausage stuffed jalapenos
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P.S. I didn't do very well on the wings. Maybe next time.
We have so much food, my brother in-law bought chips and salsa, taquitos and pizza rolls.